Storing Frozen Food - Whirlpool ET18PK User & Care Manual

STORING FROZEN FOOD
The freezer section is designed for storage of
commercially frozen food and for freezing food at
home.
Packaging -The secret of successful freezing is
in the packaging. The wrap you use must be air,
moisture and vapor proof. The way you close and
seal the package must not allow air, moisture or
vapor in or out. Packaging done in any other way
could cause food odor and taste transfer through-
out the refrigerator and drying of frozen food.
Rigid polyethylene (plastic] containers with tight
fitting lids, straight-sided canning/freezing jars,
heavy-duty aluminum foil, plastic-coated paper
and nonpermeable plastic wraps [made from a
Saran film) are recommended. NOTE: Heat-
sealed boiling bags are easy to use and can be
used by themselves or as carton liners.
Sealing - When sealing food in bags, squeeze
out the air [liquids need headspace to allow for
expansion). Twist the top and turn it back. Fasten
tie securely around the doubled-over tail. Put the
label inside transparent bags; use self-adhesive
label on outside of opaque ones.
Air-tight wrapping calls for "drugstore" wrap. Cut
the sheet about one-third longer than the distance
around the food. Bring the ends together and fold
in (toward the food) at least twice to seal out air.
Crease ends close to food, press air from package.
Fold tips over twice. Finish package and tape
closed. NOTE: With unboned meats, pad sharp
edges with extra wrap or use stockinette to pro-
tect the wrap from punctures.
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Freezing Fruits - Select ripe, blemish-free fruits.
Be sure they taste as good as they look. Wash 2 to 3
quarts [liters) at a time and drain. Fruitthatstands in
water may lose food value and become soggy.
Sort, peel, trim, pit and slice as needed.
Pack in rigid wide-mouthed containers or other
recommended material. Leave head space to
allow liquids to expand during freezing.